Ingredients:
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
1 cup whipping cream
3 tablespoons whipping cream
1/3 cup raspberry jam, approximate ( not seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water ( can be found in Middle Eastern markets and specialty stores)
Directions:
SCONES:.
Preheat oven to 400 F. In a large mixing bowl, mix flour, sugar and baking powder. Add the butter. Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). Turn dough out onto foil and pat it to 1/2″ thick.
With a 3″ round or heart-shaped cookie cutter, cut out scones. Gather scraps and reshape to 1/2″ thickness. Cut rest of scones, using as much of the dough as possible without re-shaping it.
With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
Transfer filled scones to a baking sheet. Bake until golden brown (about 18 minutes). Transfer baked scones to a wire rack to cool just until slightly warm.
GLAZE:.
While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. Spread glaze over slightly warm scones. Serve immediately, or at room temperature.
Servings: 12
Time preparation: 30 min.
Time total: 50 min.